Matcha Mexican Wedding Cookies

You might be familiar with the ultra tender melt-in-your-mouth experience that is a Mexican wedding cookie. Made mostly of butter, ground nuts, and powdered sugar, these cookies are just as delectable as those you’ve had before but we gave them a modern twist, tossing them in matcha. You may have seen matcha lattes cropping up on your favorite café’s menu, but we like to use the powdered green tea in baking too. While any matcha will work for this recipe we’re partial to Rishi brand’s organic variety: its vibrant green color keeps these cookies looking holiday ready long after dusting.

Ingredients

1½ cups (3 sticks) unsalted butter, at room temperature

½ teaspoon vanilla extract

1¾ cups powdered sugar, divided

3 cups all-purpose flour

¼ teaspoon salt

2¼ cups finely chopped roasted salted almonds

2 tablespoons matcha (green tea powder, available in the international aisle)

Nutritional Information

Fiber 2.26g

Calories 348.25

Sugar 11.63g

Fat 23.83g

Cholesterol 40.71mg

Sat fat 10.23g

Iron 1.65mg

Sodium 113.93mg

Protein 6.20g

Calcium 49.89mg

Carbohydrate 29.66g

Fiber 2.26g

Calories 348.25

Sugar 11.63g

Fat 23.83g

Cholesterol 40.71mg

Sat fat 10.23g

Iron 1.65mg

Sodium 113.93mg

Protein 6.20g

Calcium 49.89mg

Carbohydrate 29.66g

How to Make It

Step 1

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Beat the butter, vanilla, and ¾ cup of the powdered sugar with an electric mixer on medium until light and fluffy, about 2 minutes. Gradually add the flour and salt; beat on low until just combined. Add the nuts and beat on low until just combined, about 1 minute.

Step 2

Shape the dough into 36 balls (about 2 tablespoons per ball) and place on the baking sheets.

Step 3

Bake until firm and lightly brown, 16 to 18 minutes.

Step 4

Cool on the baking sheets 5 minutes. Whisk together the matcha and the remaining 1 cup of powdered sugar in a large bowl. Gently roll the warm cookies in the matcha mixture. Cool on wire racks completely, about 20 minutes. Roll the cookies 1 or 2 more times in the sugar mixture to coat completely.